Grilled beetroot salad with goat’s cheese recipe

Last Updated on August 11, 2024

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Source ingredients

2 servings 300 g beetroot (pre-cooked , ) 2 teaspoons of chopped spices (Vitana’s Gourmet Italian) 180 g goat’s cheese (preferably fresh) 1 apple (Granny Smith is best) 30 g arugula 20 ml extra-virgin olive oil 25 ml light balsamic vinegar 1 pinch of ground pepper 1 pinch of salt

Procedure for preparing the recipe

1 Prepare the marinade by mixing the olive oil and balsamic vinegar, then add the sliced beetroot and leave to stand for at least 2 hours.